Posts Tagged ‘gumbo’

From Kentucky’s beloved burgoo to Virginia’s Brunswick stew to cowboy chili, America has a long history with soups cooked over live fire. And yet, mention grilling soup to nearly anyone, and they’ll look at you like you’ve ingested too much smoke—and not necessarily the kind generated by hardwoods.
If you spent any time with your grill or smoker this past year, you surely grilled or smoked meat and charred vegetables for a salad or side dish. So it’s not a leap to imagine using one or the other or both to create...

Continuing on our recent blog theme exploring food holidays, we're diving into our archive of sausage recipes in honor of National Sausage Month. Traditionally, sausage is grilled in link form, deliciously crisped and heated to perfection over the flames, served in a fresh bun. But this October, we encourage you to celebrate this food holiday by trying something new—think outside the casing and re-imagine sausage on your grill.
To help you experiment with different ways to cook sausage, we’ve compiled BarbecueBible.com‘s...

Today is Mardi Gras, better known as “Fat Tuesday.” It’s the last hurrah for observant Christians, who beginning tomorrow, will start a 46-day period of fasting leading up to Easter Sunday. (Loosely translated, Carnival, from the Latin carne vale, means “farewell to meat.”)
There was once a practical as well as a liturgical purpose behind Lent. Peasants couldn’t afford to overwinter their animals, so there was generally an ample supply of...

Little known fact about me: Long before I wrote Planet Barbecue or taped Primal Grill; long before I founded Barbecue University and launched the Best of Barbecue line of grilling accessories; long before I reviewed restaurants for Boston Magazine and penned a wine and spirits column for GQ, I majored in French literature and studied medieval cooking in Europe.
One of my favorite paintings then—and now—was The Fight Between Carnival and Lent...